Friday, 22 March 2013

Buttermilk Biscuits

Homemade biscuits? Yes, please. Biscuits AND gravy? Heck yeah!
Recently we started a breakfast club at the office, where we all have a day of the week and we bring breakfast for one another. It's been going on for a few weeks, and it's been quite fun. My first week I made sausage and peppers, which is a classic that I love. I also made potato pizza another week. I was skeptical about potato pizza at first, but when it tried it... Wow. It's always great to try new things, no matter how odd they may appear. This week, I made homemade biscuits and sausage gravy. I actually did not get a picture of the biscuits or gravy I made this week, but I do have a picture of some I have made in the past. I thought it'd be a good idea to share my biscuits since it's an easy and extremely delicious breakfast.

Buttermilk Biscuits


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp. kosher salt
  • 4 tbsp butter, cold
  • 4 tbsp shortening, cold
  • ¾ cup buttermilk
  • To glaze: one egg beaten (with 1 tbsp. milk/water)


  1. Preheat the oven to 425 degrees.
  2. In a mixing bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and shortening, and cut in with a pastry blender or fork until the it is pea-sized. Stir in the buttermilk. Do not to over-mix.
  3. Turn the dough out onto a floured surface, and knead the dough a couple times, just until it comes together. Roll the dough out with a floured rolling pin until it reaches about 1” thick, then cut with a floured biscuit cutter. Place the biscuits on a lined cookie sheet, and brush the tops with the egg beaten with milk.
  4. Bake the biscuits for about 12-15 minutes, until the biscuits are golden brown and nicely risen.

I actually prepared the dough and cut it out the night before, then baked it in the morning. It's great because you can prepare it and store it for later use so it can be a quick and convenient breakfast, even on a weekday. These would even be great to replace dinner rolls or to make a sandwich. It's versatile. I think I'll be cutting and freezing some dough for when I'm in the biscuit mood with little time.
Usually I'd make the gravy with sausage (I like Johnsonville), but one of the girls in the office does not eat pork so I used minced beef to make the gravy. I seasoned it well, sauteed it with a bit of olive oil then added cream, a bit of flour (to thicken), and a little grated parmesan. Easy and full of flavour!
Everyone enjoyed this breakfast (especially my brother who wants me to make it again).

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